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Ultimate Triple Berry Cream Cheese Coffee Cake

triple berry cream cheese coffee cake - featured image
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A tender, flavorful coffee cake featuring a luscious cream cheese swirl and a burst of fresh or frozen blueberries, raspberries, and blackberries. Perfect for a cozy breakfast or weekend brunch.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened (115g)
  • ¾ cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup plain Greek yogurt (120g) (dairy-free yogurt optional)
  • 8 oz cream cheese, softened (225g)
  • ½ cup powdered sugar (60g)
  • 1½ cups fresh or frozen mixed berries (blueberries, raspberries, blackberries) (225g)
  • 1 tsp cinnamon
  • ¼ cup brown sugar (50g)
  • ¼ cup old-fashioned oats (25g)
  • ¼ cup chopped nuts (optional, walnuts or pecans)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan with butter or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until uniform.
  3. In a separate bowl, beat cream cheese with powdered sugar until smooth and creamy, about 2-3 minutes. Chill in fridge.
  4. In a large bowl, cream softened butter with granulated sugar until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, beating after each addition. Stir in vanilla extract and Greek yogurt until combined.
  6. Gradually fold dry ingredients into wet ingredients using a spatula until just combined; avoid overmixing.
  7. Gently fold in berries, being careful not to crush them.
  8. Spread half the batter evenly into the prepared pan. Dollop half the cream cheese mixture over batter and swirl gently with a knife or skewer.
  9. Repeat with remaining batter and cream cheese mixture, swirling again to create marbled layers.
  10. In a small bowl, mix brown sugar, oats, and optional nuts. Sprinkle crumb topping evenly over the cake.
  11. Bake for 40-45 minutes or until a toothpick inserted near the center comes out with a few moist crumbs but no raw batter.
  12. Cool cake in pan on a wire rack for at least 20 minutes before slicing.

Notes

Use fresh or well-drained frozen berries to avoid soggy batter. Soften cream cheese to room temperature for smooth mixing. Tent cake with foil if top browns too quickly after 30 minutes. Avoid overmixing batter after adding berries to prevent color bleeding. Cake continues cooking as it cools; ensure center is not liquidy before removing from oven.

Nutrition

Keywords: coffee cake, triple berry, cream cheese, breakfast, brunch, easy recipe, berry coffee cake, cream cheese swirl

Find it online: https://flurpchef.com/ultimate-triple-berry-cream-cheese-coffee-cake-easy-recipe-for-breakfast/